Starters
- Curried roast Pumpkin soup w/ chilli coriander oil & curry leaves 65
- Pickled beetroot salad w/ softboiled egg & mustard dressing 65
- Roast carrot & cumin salad w/ beetroot, sesame seeds & dill and yoghurt dressing 65
- Heirloom tomato salad w/ basil pest, croutons & goats feta 70
- Crispy sweetbread w/ watercress, lemon and sauce grabiche 70
- Roast aubergine salad w/ caramelised onoins, toasted almonds and tumeric, garlic, yoghurt dressing 75
- Spannakopita w/ burnt olive butter 75
- Marinated sardines w/ hardboiled egg, long-stem broccoli & chilli anchovy dressing 80
- Bruschetta w/ grilled courgette salad, marinated peppers & goats feta 85
- Seared tuna noodle salad w/ basil, mint, sundried tomato dressing & crying tiger dressing 95
- Mussels cooked in white wine, cream & garlic w/ toasted ciabatta 95
- Seared chilli squid w/ aubergine puree, roasted peppers, pesto & olives 95
- Nguni-beef fillet tartar w/ melba toast 95
Mains
- Butternut & blue cheese Suppli w/ spinach, burnt butter & parmesan 130
- Warm Moroccan chickpea salad w/ smoked paprika, goat's cheese & roasted peppers 130
- Green herb chicken w/ sautéed vegetables ,roast potatoes & caper herb dressing 145
- Fresh pappardelle w/ braised beef, onions, mushrooms & parmesan 145
- Vietnamese chicken legs w/ chilli Asian greens, peanuts, rice & crying tiger dressing 150
- Roast black bream w/ asian veg, ginger & spring onion soy dressing & rice 170
- Roast Carpenter fish w/ olive mash, long-stem broccoli & sauce vierge 170
- Grilled Hanger steak w/ radish & watercress salad, thick cut chips & mustard dressing 170
- Roast kingklip w/ nicola potatoes, long-stem broccoli, chard & sauce vin blanc 190
- Seared yellowfin Tuna w/ green beans, olive mash & sauce vierge 200
- Springbok braised in red wine w/ thyme mash & braised root vegetables 200
- Grilled Kudu w/ thick cut chips and green bean soutslaai salad and chimichuri sauce 220
- Bouillabaisse w/ Rouille 220